Red Lentil Pasta with Tomato Yogurt Cream

Red Lentil Pasta with Tomato Yogurt Cream

I feel the need for some heartwarming comfort foods with some kick to take the chill out. Something that is fresh, lively and inspiring.

I want a great nourishing, filling protein that'll leave me satisfied, and contains only the vibration of love (so meat is out). Well there's a quick fix for that, my Red Lentil Fusilli Pasta.  Yummo! 

That leaves my answer pretty simple:  A pasta toss.

Bonus, it's fast, and since I was dragging my feet all day, it would be super easy to go with something less nourishing, but I like myself better than that.  The whole meal was done in 10 minutes. In fact, I didn't even get to complete my 15 minute guitar warm up while I waited. 

This is a fantastic winter warming meal when you're tired of soup, and a great way to get tasty protein! At 26 grams of protein per 1/12 cup bowl, this is a mean green, cardiovascular, protein packing machine!

Not to mention, it's a great pre or post workout protein and super energizing.  With the ginger, onion, garlic and healthy protein, it makes a great cardiovascular support.

Enjoy!  And let your heart be happy and healthy!

Red Lentil Pasta with Tomato Yogurt Cream

1 10oz package Red Lentil Pasta

2 cloves garlic

1/2 onion, chopped

1 Tablespoon ginger

1 tomato, diced

1/2 cup diced mushrooms

1/2 cup Greek yogurt, plain

Salt and pepper

1 Tablespoon honey

Spinach, cut into ribbons

Parmesan (optional)

Bring water to boil and add 1 half package (5oz) of Red Lentil Fusilli Pasta.  Cook to al dente.

Here are the noodles I found. They are NO GRAIN whatsoever!

no grain pasta, vegan food

In the meantime, sauté 2 cloves garlic, and 1/2 cup chopped purple onion.  When vegetables are tender, and start to brown, add 1 Tablespoon ginger. Stir together, then remove to a separate bowl.  

Add 1 cup  of water to the pan, and add 1 diced tomato and 1/2 cup of chopped mushrooms. Add 1/2 cup Greek plain yogurt, 1 teaspoon salt and 1/2 teaspoon pepper, and 1 Tablespoon honey. Stir until blended and warmed through. 

Toss with the pasta, add spinach ribbons on top and some parmesan if desired. 

(This recipe is easy to vegan-ize. Replace the yogurt with flax milk in which you have added 1 Tablespoon apple cider vinegar or a milk alternative yogurt.  Replace the honey with 1 Tablespoon agave nectar or sweetener of choice, and delete the optional parmesan.)




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